I love bread… any kind of (good) bread but today, I wanted something a bit different As a desire for change ... want to shape my buns otherwise .. Want to add a bright note with olive oil while retaining my favorite recipe of ‘baguettes’.
🇫🇷 Vous voulez la recette en français? Cliquez juste ici 👉 http://www.thermovivie.com/2016/06/pain-tourbillon-a-l-huile-d-olive-recette-au-thermomix.html
12 g of fresh yeast (can be frozen) or you can use baking powder (check the side of the box for quantity)
430 g water
750 g plain flour (Type 55 if available)
3 teaspoons of salt
Olive oil (for this recipe, you can use any of the YIAH olive oil range)
Pour the water and put the yeast in the bowl of the Thermomachine.
Schedule 2 minutes 30 on speed 2.
Pour the flour.
And 3 teaspoons of salt.
Knead for 3 minutes
Pour this mixture into a bowl and cover with a damp cloth. Let rest in a warm spot until volume has doubled.
Place dough on a floured surface.
Form 10 small balls of approximately 120 grams each.
Using a rolling pin, roll a ball by giving if possible a square shape.
Brush the spread dough with a little oil.
Cover with another square of pastry.
Brush the square with olive oil, then cover with another pastry square.
if the square doesn’t hold it shape, don’t panic: the dough is easy to stretch with your hands.
Start again until you have piled 5 sheets of pastry.
Start another stack with the 5 remaining balls.
Using a pizza cutter, cut a 2 cm wide strip.
Wrap the dough on itself, in a snail shape.
Place on baking paper or a silicone mat.
repeat with other bands.
Tap lightly the rolls with your hand and sprinkle with a bit of flour.
Cover with a damp cloth and leave for 30mn while you preheat your oven to 250 deg. C.
Place a heat proof bowl filled with water in the oven.
Bake for about 15 minutes. Serve once cooled.
Tips: you can sprinkle the buns with herbs or why not one of our beautiful YIAH savoury dukkha for something a bit different.
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